Adds fried shallots to a traditional southern Italian dish, eats with chopsticks. That's why we love you, Kenji
@alexanderougai4899
2 жыл бұрын
and somehow that's the same reason many other cooks get hate because they do their own spins on classics. Double standards hurt.
@alexanderougai4899
2 жыл бұрын
and somehow that's the same reason many other cooks get hate because they do their own spins on classics. Double standards hurt.
@codyrinker5500
2 жыл бұрын
Some body once told him the wok was gonna roll him
@Dilfed
2 жыл бұрын
Bro are you the Numa Numa dude?
@weaverpsu
2 жыл бұрын
@@codyrinker5500 somebody is one word and that tells me you're not the sharpest tool in the shed :)
@deutschesinferno3078
2 жыл бұрын
Here's a thing I learned from my italian grandfather. During the last minute of frying the garlic, you can add a pinch of sugar, just a pinch. Just sprinkle it onto the garlic slices. The garlic will caramelize a bit. It's to die for.
@harlamguy
2 жыл бұрын
Do you do this before putting the garlic in the pan or after
@alechall7082
2 жыл бұрын
@@harlamguy do you fry garlic outside of the pan?
@deutschesinferno3078
2 жыл бұрын
@@harlamguy When it is already in the pan. Just when is is 1 minute from done.
@xandocommando
2 жыл бұрын
this is genius
@vigilantcosmicpenguin8721
2 жыл бұрын
That sounds delightful.
@Rav1611
2 жыл бұрын
Kenji securing the bag with the New York Times just to release it for free for us is something beautiful
@dirtmcgirt6531
2 жыл бұрын
It's highly appreciated
@jjtajts
2 жыл бұрын
Wat?
@mitchelljones9241
2 жыл бұрын
I’ve never seen God and Kenji in the same room
@AndreaAustoni
2 жыл бұрын
@@jjtajts I think he means that Kenji writes a column for the NYT but then releases the recipes for free on his channel some time later
@jmonumber3
2 жыл бұрын
@@AndreaAustoni one of the first things in the video is him saying that he just did this recipe for the NYT but it’s behind a paywall and you can just follow along with the video
@mrllamadoesnotwant
2 жыл бұрын
I just got your cookbook as part of my 'end of semester, students are gone, treat yo' self!' package. I'm looking forward to cooking from this. I made the sweet and spicy miso dip because I'm a toddler and can't eat veg straight. We cleaned out our crisper drawer in record time. I think I'm going to try the rest of it in onigiri or spread it on some yaki onigiri.
@salmott
2 жыл бұрын
I really missed these videos! Thanks Kenji!
@cinemaocd1752
2 жыл бұрын
Love that you shoutout your local Asian market. They deserve it! Also it's useful to know that you can find things in the U.S. since the distribution networks are pretty same-y for these things.
@JennySimon206
Жыл бұрын
Omg I love my Asian markets. Isn't he from Seattle? Me too. We probably shop the same stores. I've been all of them between Tacoma and Seattle I could find. Renton Ranch Market is pretty awesome. Viet Wa downtown Seattle is good. The Japanese one starts with a U (omg I can't spell it right now. Pronounced Wajemaya) is expensive.
@curt300s
2 жыл бұрын
Brilliant closeups of the creaming process. Well done.
@grantmorgan1104
2 жыл бұрын
I like how you let us know that "no one will stop you" from adding cheese! I was concerned that you would show up and tackle me before I was able to grate some Parmesan onto my pasta Kenji!
@theouthousepoet
2 жыл бұрын
But do so at your own peril! Unless you close the blinds, any italian spotting such sacrilege through your window *will* abruptly break in and tackle you.
@KN-xl6lw
2 жыл бұрын
I love those fried shallots on everything - ramen 🍜, rice 🍚, spaghetti al tonno 🐟🍝
@TheElexec
2 жыл бұрын
I recently found a Japanese condiment called „Ra-Yu“ which is made up of fried garlic in spicy chilly oil (I think it‘s the Japanese version of Lao Gan Ma?). Anyway, using that on fried noodles is an interesting twist of Aglio e Olio
@JKenjiLopezAlt
2 жыл бұрын
I didn’t know there’s mala rayu. I’ve never seen that in the US!
@vigilantcosmicpenguin8721
2 жыл бұрын
Usually, I'm staunchly loyal to Lao Gan Ma, but I think I'm going to have to try out this.
@kiransingh2935
2 жыл бұрын
I like Kenji's mild flex of considering the TROWEL before grabbing a normal bench scraper at 3:30.
@JasonPoriss
2 жыл бұрын
Kenji causally says “ignore this cheese I’m making over here” 😂
@m.theresa1385
2 жыл бұрын
Yum! I made a bunch of fried shallots this week (nice NYT article btw). This’ll be my menu today, served along with a salad of sliced sugar snap peas and cherry tomatoes.
@GeoffPrice
2 жыл бұрын
I’ve done this dish so many times before but never with shallots. I’ll have to try that this week, because it looks amazing!
@DeLorean58
2 жыл бұрын
I couldn't find fried shallots on short notice (my local Asian grocery is closed on Thursdays,) so I subbed crispy fried onions. OMG it was amazing, and definitely paying my local Asian grocery a visit for some fried shallots.
@Felu
2 жыл бұрын
Casually making cheese during a pasta video. What a legend!
@jjruder
2 жыл бұрын
Always a solid cooking technique and beautiful food!
@estilwell444
2 жыл бұрын
I am not going to tell you to turn on airplane mode as you load into the NYT article. I am not going to say that you can read the whole thing without the paywall. I am just going to leave a youtube comment.
@JKenjiLopezAlt
2 жыл бұрын
Haha I did not actually know this!
@LessTalkMoreDelicious
2 жыл бұрын
Excellent extra usage of the fried-shallot I usually buy at Thai and Asian groceries! 😋 I always have too much or they last too long… cuz big tubs.
@RyanHurlock
2 жыл бұрын
If I dare to say, I added a squeeze of lime to the final product. That little hit of acid added a nice freshness to this recipe! Thanks very much for the inspiration!!
@josephsmith765
2 жыл бұрын
Always amazes me how you can eat the food so piping hot. I wish to master this art too
@timschmidt4466
2 жыл бұрын
The fry pan cam is a nice touch.
@Devlo34
2 жыл бұрын
Hell yeah I love Flatiron Pepper Company!
@suprostatic3
2 жыл бұрын
the way u cut a little piece of banana for Shabu was so sweet
@MarcelloBrazzoli
2 жыл бұрын
Kenji using rummo 👌best spaghetti ever!
@_vexation9618
2 жыл бұрын
Kenji is always cooking his pasta in wide pans to help water burn off and leave a denser starch mixture. I always try to add small bits of water to the pan im cooking my other ingredients in and let it evaporate off.
@mosescosme8629
2 жыл бұрын
Man, this is genius. I love it
@DeltaFish11
2 жыл бұрын
Okay this is dish is so easy to make but yet so delicious. I didn't have garlic but used green onions instead. Still amazing.
@markechevarria2696
2 жыл бұрын
Hey Kenji, hope you're feeling well dude. Thanks for the great video as always!
@lexusenjoyer
2 жыл бұрын
kenji casually having a syringe laying around but also a cheese on the ready
@tommanning7337
2 жыл бұрын
Definitely gonna make this!!! 👍🏻👍🏻
@jepolch
2 жыл бұрын
Thank you, chef. I'll be making this sometime this week.
@patricksmith2484
2 жыл бұрын
the wok cam is fire
@Finwolven
2 жыл бұрын
That pan handle cam is awesome. Just putting that out there.
@TehKillerB
2 жыл бұрын
The wok handle GoPro is the hottest tech in the history of cooking media.
@stefanpanayotov3857
2 ай бұрын
thats an art
@SansBalance
2 жыл бұрын
Hey, I see 'Squid' brand fish sauce. I think that's like the most un-fancy, good-enough-for-the-masses Thai fish sauce you can (easily) get in the U.S. Cheers to the taste of the commoners!
@tcct01
2 жыл бұрын
I love your books!
@johnsmalldridge6356
2 жыл бұрын
The ocean varies in salinity depending on location, time of year, weather conditions.
@PajamaPalace
2 жыл бұрын
Love the Pan Cam!
@dwDragon88
2 жыл бұрын
When you see the syringe but actually it's just Kenji low key making some goat cheese on the back burner
@HyperactiveNeuron
2 жыл бұрын
Immediately going to an Asian market for fried shallots LOL! I looked at them last time and wasn't sure. The more you know 🌠
@AntonyJohn98
2 жыл бұрын
Add kecap ( sweet soy sauce ) and egg you will have mie goreng ( indonesian fried noodle ) 😀
@Geeksmithing
2 жыл бұрын
FYI Kenji, your website still says Preorder for The Wok book even though it is well past 3.8.22. ;)
@robertdegiorno8690
2 жыл бұрын
Its crazy to me how long kenji has had that broken salt container
@JKenjiLopezAlt
2 жыл бұрын
About 20 years now.
@robertdegiorno8690
2 жыл бұрын
@@JKenjiLopezAlt any update on that salt container design with Brad Leone?
@five3cooking
2 жыл бұрын
Looks really good.
@ethanterry7290
2 жыл бұрын
I’ve seen a lot of cooking videos, a number of them yours, and maybe it’s just that I’m insanely hungry at the moment, but nothing has ever looked tastier.
@Bigpimpinplaya1
2 жыл бұрын
Love your new vids Kenji!
@evelineeveline6106
2 жыл бұрын
Garlic, chilli, and FRIED SHALLOTS! Getting a very strong vibe of Indonesian Fried noodle here... Just 1 ingredients missing which is sweet soy sauce.. 🤣🤣🤣😁😁😁😁
@Berkana
2 жыл бұрын
My favorite addition to Aglio e olio is anchovy paste. I'll have to try fried shallots. What else goes well with this dish?
@sebastianescobar4697
2 жыл бұрын
That wok go pro looks awesoms
@darren8269
2 жыл бұрын
Looks really nice. I'm going to try this. Thanks.
@foolishjonny
2 жыл бұрын
Looks great
@HokeyPokiStarTours
2 жыл бұрын
Hey Kenji, I love the idea of having a massive cutting board like yours, but I can’t figure out how I would ever clean it! How do you clean yours?
@JKenjiLopezAlt
2 жыл бұрын
I only cut veg on it and I just wipe it down witb a wet sponge. Soap if needed. Every once in a while I’ll bring it over to the sink and scrub it. Usually not necessary. Very rarely I’ll take it to the garage and sand down a new surface with an orbital sander.
@HokeyPokiStarTours
2 жыл бұрын
@@JKenjiLopezAlt Awesome that sounds very manageable, thanks for the tip!
@MrShroombot
2 жыл бұрын
Does the camera attached to your pan have protection on it so it doesn't get damaged? Just curious because that is something I have always thought about!
@JKenjiLopezAlt
2 жыл бұрын
It’s just a gopro. They are pretty solid!
@TheKittyDrago
2 жыл бұрын
I love the WocKam
@gruntrant
2 жыл бұрын
Thank god Kenji addressed that syringe. Who knows where the internet would have gone with that lmao
@allthingsunrelated2919
2 жыл бұрын
I’m moving and getting rid of a lot of my stuff. I just watched two of your videos and now I’m going to go fish out my wok I was donating. Donating no more 😂
@toTheHop
2 жыл бұрын
I’m curious if there’s a benefit to using minced garlic instead of sliced? Many of the other recipes I’ve seen say to use really think disk shaped garlic slices
@Throbtometrist
2 жыл бұрын
This is what I want when I say ‘send noodz.’ Looks amazing.
@StephenPhayre
2 жыл бұрын
I love the wok-cam Kenji! Is it new? Also love Flatiron Pepper company!
@danjwheatley
2 жыл бұрын
love the tip about toasting the store bought shallots! would you recommend doing the same for the store-bought fried garlic too?
@nattobaby
2 жыл бұрын
wouldnt recommend it, they turn bitter fast
@daytimerocker3808
2 жыл бұрын
I make mine with olives and some grated pecorino on top
@iiv3l0cityii
2 жыл бұрын
Any veggies and/or protein you could add to this to make it a full meal?
@maydaygarden
2 жыл бұрын
I get alot of zucchini and cherry tomatoes in my garden so I usually add some in just before adding the pasta. I've also used some rotisserie chicken if I have some on hand.
@JKenjiLopezAlt
2 жыл бұрын
Zucchini and tomato is a good suggestion. Shrimp would be good.
@iiv3l0cityii
2 жыл бұрын
@@JKenjiLopezAlt Thanks for the suggestions :) absolutely adore your videos
@RoxasShadowRS
2 жыл бұрын
My personal opinion here: Get either as second course or have it for dinner instead (in Italy it's common to have a first dish -usually pasta- for lunch and a second dish for dinner, or on Sunday a full course with one served after the other one) of adding random stuff to a dish that is already well balanced in terms of flavor. It's spaghetti aglio e olio for a reason - nothing wrong with creating alternatives, anyhow 100g of spaghetti Rummo gives you almost 15g of proteins which is a decent portion for a meal, especially if you follow it (as many Italians do) with a bite of sourdough bread topped with ham and/or cheese and a fruit. It is likely you are going to also eat other protein sources during the day and somedays you'll get some protein-heavy dish too so no need to overthink - enjoy it.
@JohnSmith-zl8rz
2 жыл бұрын
the dog deserve a taste
@justinvasquez5532
Жыл бұрын
ily kenji
@brandon7219
2 жыл бұрын
Doggo is like 'can i have some'? lmao
@TheCitty11
2 жыл бұрын
that fried shallots comment is 100% true haha everyone kept eating mine
@cadd9572
2 жыл бұрын
Of course kenji has spackle knives in his kitchen drawer lmaooo
@vigilantcosmicpenguin8721
2 жыл бұрын
"Just added some rennet to this goat milk." Ah, yes. As one normally does.
@punkinlady1039
Жыл бұрын
If people are wondering, “shallot” is “scalogno” in Italian.
@onedelish
2 жыл бұрын
Yummy
@Kurthustlet
2 жыл бұрын
I love the rumo pasta brand
@samumoos
2 жыл бұрын
the footage from the gopro attached to the wok is serving jigsaw falling into place
@markhollas7585
2 жыл бұрын
eating pasta with chopsticks, yes!
@joshwilliams8863
2 жыл бұрын
The "as salty as the ocean" thing always confused me. As someone who lives on the Australian coast and has spent a lot of time drinking ocean water, that's crazy salty. The one time I tried to make my pasta water "as salty as the ocean", I had to use a ridiculous volume of salt to get the same effect.
@okdamaja3729
2 жыл бұрын
figure of speech my guy
@joshwilliams8863
2 жыл бұрын
@@okdamaja3729 No, "as salty as" is a comparison, designed to tell people how salty their salt water should taste. If it's a figure of speech then it's no better than saying "It should taste salty". Both very unhelpful for actually getting to a specific point.
@ryanlaing
2 жыл бұрын
Kenji do you know if gluten free pasta produces the same kind of starchy water that thickens and emulsifies a sauce or is that specific to wheat flours?
@IDDQDSound
2 жыл бұрын
"The classic recipe doesn't use cheese but you can add some. No one will stop you" Every Italian ever: hold my limoncello.
@garywilliams5743
2 жыл бұрын
Just ordered some fried shallots.
@crobro
2 жыл бұрын
Is there any reasoning for when to use a traditional Chef's knife vs. a Santoku style knife?
@J_PhD
2 жыл бұрын
Wow Shabu likes bananas!? My dog is scared of them... She slowly backs away in terror when presented with one.
@spodvoll
2 жыл бұрын
I "fry" shallots by microwaving them in oil. Then I save the oil.
@Woodshadow
2 жыл бұрын
I've tried making Aglio Olio before but it is always too oily. Allergic to gluten so I've been using corn noodles. I'm not sure if the pasta water has enough starch in it or not. I haven't found any articles that really address this. Thoughts?
@srdjanschlegel243
2 жыл бұрын
I see a lot of recipes call for acidity (Lemon Juice), any reason you chose to exclude?
@eshvartz
5 ай бұрын
1 year later and why can't Shelby have "any of this"?
@JuanJimenez-id1kn
Жыл бұрын
I want that wok
@eatlikealocal
Жыл бұрын
Food52's Five Two Ultimate Carbon Steel Wok.
@gamesjunkie
2 жыл бұрын
For anyone curious, I can confirm: Flatiron Pepper Co makes the best pepper flakes hands down. No BS, no fillers, just really good quality pepper flakes.
@maydaygarden
2 жыл бұрын
Is there a retailer that carries them or are they online only? Where do we you get them from?
@gamesjunkie
2 жыл бұрын
@@maydaygarden I've never seen them in a brick & mortar store, so I've always ordered them directly online.
@jpalarchio
2 жыл бұрын
@@maydaygarden I have so many of their varieties and they are seriously night and day different from the usual stuff. Working on getting my wife to carry a bottle in her purse for when we're eating out. You won't be disappointed.
@fbdasjkwlsdgbhngvbhnvsjlk
2 жыл бұрын
I see Kenji using the sharp side of the knife to move the parsley, but isn't that considered bad practice because it dulls the knife? Not trying to be a smart ass, I'm just starting out and wondering if it's not an issue if you do it like he did it in the video.
@RR42636
2 жыл бұрын
Doesn’t matter for home cooks
@godfreycarmichael
2 жыл бұрын
I want that wok.
@amontpetit
2 жыл бұрын
Aglio Olio is one of the many recipes where you measure your garlic with your heart, not your head.
@DekuStickGamer
2 жыл бұрын
Next video: how to make Detroit-style Mom’s Spaghetti
@grizzly._.
2 жыл бұрын
Scalogni fritto would be Italian for fried shallots.
@cheagle464
2 жыл бұрын
I GOTTA quit watching these dinner videos at super time.
@jujitsujew23
Жыл бұрын
no lemon?
@x35108
2 жыл бұрын
Bayarea chef legend!
@gegerl12345
2 жыл бұрын
Please don't hate me but i love my aglio olio with tons of chopped fresh coriander 😂
@schutzenhaus
Ай бұрын
Chicken w/40 cloves of garlic is not enough garlic, am I right??
@pascalcosta2614
2 жыл бұрын
Kenji my king help me!!! In one of the last Italia squisita videos (seafood spaghetti) the chef uses ice to make his broth, says it's because cooling the temp down allows you to extract more flavour each time you get it to boil. Is this just bollochi or is there some truth in this ?
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